Brownie Bottom Peanut Butter Oreo Cheesecake

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Brownie Bottom Peanut Butter Oreo Cheesecake, tiddler butter, Oreos and brown ganache. What’s not to compassion!

For those of you who don’t cognise, Joan Hayes, the mastermind of this journal died a 11 months ago from a large bravery criticise. She had the representative WOMAN’S symptoms. She matte noisome mainly and mentation she had matter poisoning or a tum bug so she went to bed…. and never woke up. Retributory as virtually all women do, she thought she should screw fixture of herself – not pain anyone with something as trivial as a viscus bug. It was a terminal misconception and one that women variety all the instant.

I suppose Joan would jazz favored the flavors in this dish. It tastes a lot equivalent a peanut butter cup with oreos in the intervening. Joan and I both bed to bed a little chocolate every day. I prospect you have many to fete Joan’s date with those of us who knew her.


  • 1 batch brownie batter (use 1 box mix or these cocoa brownies
  • 1 cup milk
  • 1 tablespoon gelatin
  • ¾ cup honey, corn syrup or golden syrup
  • ¾ cup peanut butter
  • 12 ounces cream cheese
  • 2 cups mini oreos


  • 11 squares Trader Joes Pound Plus Dark chocolate (or just under 2 cups semi-sweet chocolate chips)
  • 3 tablespoons heavy cream (whipping cream)


  1. Prepare the brownie batter as instructed and pour into a greased 9 inch springform pan. Follow baking directions for 8×8 inch pan. Let cool.
  3. Scald milk in a small saucepan. Dissolve gelatin in hot milk. Mix in honey and peanut butter. Let cool.
  4. Put cream cheese in a bowl and add peanut butter mixture. Beat with mixer until smooth.
  5. Use a spatula to fold in mini-oreos. Pour over cooled brownie and refrigerate at least 2 hours.


  1. Break chocolate into small pieces and put in a microwave safe bowl with cream. Heat for 1 minute and stir. Then heat in 30 second intervals until just melted. Pour over top of cooled cake. Refrigerate for 4 hours or over night.

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